Simple Way to Make Quick An Easy "le Fraisier" Style Cake with Lots of Strawberries

An Easy "le Fraisier" Style Cake with Lots of Strawberries. But the strawberries in half lengthways and place them over the génoise against the cake tin and in concentric circles until you reach the middle. Fill the rest of the space with crème patissière. Cover with the second génoise circle and add a thin layer of marzipan (make it as thin as you can using a rolling pin).

This French cake was very intimidating for me, as all the recipes I found at first were in french. With a palette knife, spread a thin layer of creme mousseline on the top of the cake layer. Cut the strawberries in two and place the cut half around the edge of the ring, cut side out.

Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, an easy "le fraisier" style cake with lots of strawberries. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

An Easy "le Fraisier" Style Cake with Lots of Strawberries is one of the most favored of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions every day. An Easy "le Fraisier" Style Cake with Lots of Strawberries is something that I've loved my whole life. They're fine and they look wonderful.

But the strawberries in half lengthways and place them over the génoise against the cake tin and in concentric circles until you reach the middle. Fill the rest of the space with crème patissière. Cover with the second génoise circle and add a thin layer of marzipan (make it as thin as you can using a rolling pin).

To begin with this particular recipe, we must first prepare a few components. You can have an easy "le fraisier" style cake with lots of strawberries using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make An Easy "le Fraisier" Style Cake with Lots of Strawberries:

1. {Make ready of For the buttercream.
2. {Take 200 grams of Custard cream.
3. {Prepare 100 grams of Unsalted butter.
4. {Take 1 dash of Vanilla extract.
5. {Make ready of For the base:.
6. {Make ready 60 grams of Biscuits (plain cookies).
7. {Prepare 30 grams of Unsalted butter.
8. {Take 1 of packet Strawberries.
9. {Take of Topping:.
10. {Make ready 1 dash of Diced almonds (finely chopped almonds).

Fill the centre with the whole strawberries standing upright. A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan. The cake looks quite impressive due to its' border of strawberries and though it may seam complicated to prepare it is actually quite easy. Arrange a row of strawberry slices around the dish, then top the cake with the remaining sliced strawberries in an even layer.

Instructions to make An Easy "le Fraisier" Style Cake with Lots of Strawberries:

1. Make the base: Put the biscuits in bowl and crush with a rolling pin or similar..
2. When the biscuits are evenly crushed, mix them with melted butter and press evenly in the bottom of the mold. If the biscuits won't come together, mix in a little milk..
3. Line up the strawberries on top of the biscuit base. Cut the strawberries in the corners into 1/4..
4. Make the buttercream. Put the butter in a bowl and mix well..
5. Add the custard cream little by little to the creamed butter, mixing well. Add vanilla extract at the end and mix in lightly..
6. Put the buttercream on top of the strawberries..
7. Spread the buttercream evenly over the strawberries while pressing it down between the crevice..
8. Sprinkle the top with the diced almonds, chill the cake in the refrigerator, and it's done..

Place an expandable frame on a baking sheet. Cut a gold cake board to the same dimensions and place at the bottom. This will facilitate handling the cake for serving. Mary Berry's Fraisier cake is a stunning centerpiece fit for any occasion! A thick layer of fresh, juicy strawberries in a rich French crème pâtissière, sandwiched between two layers of delicate sponge.

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